Summer's Best Garden Salad
(Salads/Fruits & Vegetables)

INGREDIENTS

3 tablespoons fresh lime juice
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 teaspoons extravirgin olive oil
4 cups shredded romain lettuce
1 cup halved yellow pear tomatoes
1 cup chopped peeled cucumber
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced radishes
2 tablespoons chopped fresh chives
1 small yellow squash, halved lengthwise and thinley sliced (about 1 cup)
1/2 cup chopped avocado

DIRECTIONS

Combine first 5 ingredients in a small bowl. Gradually add oil, stirring with a whisk.

Combine lettuce and the next 6 ingredients (through squash) in a large bowl. Drizzle dressing over lettuce mixture, and toss gently to coat. Top with avocado.

CALORIES: 64 (52% from fat). FAT: 3.7g (sat 0.6g, mono 2.3g, poly 0.5g). PROTEIN: 1.6g. CARB: 7.8g. FIBER: 2.4g. CHOL: 0mg. IRON: 0.9mg. Sodium: 123mg. CALC: 28mg.

SERVINGS: 6 (serving size — about 1 cup salad and 4 teaspoons avocado)

Recipe from Cooking Light, May, 2008.